We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Lighter than light and completely refreshing, this creamy no-cook cucumber soup makes a splendid side dish for summertime meals. The cool, mellow flavor of cucumber puréed with tangy Greek yogurt creates a quick soup that pairs perfectly with grilled meats and veggies.MORE+LESS-
Updated April 19, 2017
large cucumbers, peeled, halved and seeded
cups plain Greek yogurt
lemon, zested and juiced
clove garlic, finely chopped
tablespoon finely chopped fresh dill
cup loosely packed flat-leaf parsley
cup chopped purple onion
In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt until smooth.
Pour into serving bowls. Top with tomatoes and purple onion. Serve immediately.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Nothing fits the bill in summer like a no-cook recipe. This cool and creamy soup is as refreshing as it gets!We like ours topped with chopped purple onion and tomato. But there are a lot of other delicious pairings, as well. Sprinkle your soup with finely diced cucumber, fennel or scallion. Or try topping with grilled garlic shrimp and make it a full meal.